Mrs Cope’s Lemon Curd Cupcakes

• Starters
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• Vegetarian
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• Spring & Summer
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• Festive & Party Foods
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• Cakes & Puddings
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  • Mrs Cope’s Lemon Curd Cupcakes
  • Moist Honey Cake with Glaze

Ingredients

• 350g Self Raising Flour
• 140g Golden Caster Sugar
• 2 Lemons zested and juiced
• 2 Eggs, beaten with 150ml soured cream and 150g Cottage Delight Lemon Curd
• 100g Butter

For the Lemon Cream Topping

• 150ml Double Cream
• 3 tbsp Cottage Delight Lemon Curd
• Lemon zest for decoration

Method

1. Heat the oven to 180C/ fan 200C/ Gas 6. Blend the flour, sugar, lemon juice and zest, egg mixture and butter together.
2. Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Allow to cool on a wire rack.
3. For the topping, mix the lemon curd and cream together and whip until thick and creamy.
4. Top the cakes with lashings of lemon cream and decorate with a little lemon zest - enjoy.

Serves: Makes 12
Preparation time: 15 minutes - Cook time: 20-25 minutes